Get past the mild yuck factor that looking at chicken toenails brings and think of the bowl of jelly like stock that will transform your cooking. To scald the feet ready for use, rinse them, cover with cold water, bring to the boil, allow to boil for 1 minute and then throw away that water. You have effectively sterilised your chicken feet, not a bad idea. Recover with cold water and make your stock or broth as usual. Enjoy the moment.